ROASTED ROOT VEGETABLES WITH WALNUTS
Steps:
- Heat the oven to 400 degrees. Allow 5 to10 minutes for this before you begin the recipe. Trim all the vegetables except the shallots and garlic, leaving a little of any green tops. Scrub them clean with a pot scrubber in cold water, then dry them on a dish towel. In a 9 by 13-inch roasting pan heat the oil over medium heat, add the vegetables as you cut them. Quarter the carrots and the turnips; if using, cut the celery in 4 wedges, halving each wedge. Halve the beets and cut the potatoes in 2 to 3 pieces. Add the shallots and garlic in their skins. Mix sugar, nutmeg, allspice, walnuts, salt and pepper in a small bowl, sprinkle them over the vegetables and mix well. Cover with foil and roast the vegetables in the heated oven until they are tender and browned, 45 to 55 minutes. If you have time, stir them occasionally so they brown evenly. Alternatively, if using the microwave, transfer the vegetables and flavorings to a microwave dish and cover with wrap. Cook 8 minutes at high, stir and cook another 8 minutes. Stir again and cook uncovered 4 to 6 minutes until tender.
PESTO ROASTED VEGGIES
These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 6
Steps:
- Chop vegetables and place in a large bowl and mix to combine.
- Add pesto and stir until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g
ROASTED ROOT VEGETABLES WITH WALNUT PESTO
Make and share this Roasted Root Vegetables With Walnut Pesto recipe from Food.com.
Provided by CaliforniaJan
Categories Onions
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425°.
- To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.
- To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.
Nutrition Facts : Calories 122.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.4, Sodium 330, Carbohydrate 18.3, Fiber 5.1, Sugar 6.5, Protein 3.8
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
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WALNUT PESTO PASTA WITH ROASTED SUMMER VEGETABLES
From asimplepantry.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 731 per serving
- Preheat oven to 400 degrees. Toss veggies in a drizzle of olive oil and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, depending on the veggies used.
- Bring a large pot of thoroughly salted water to a boil over high heat. Add the bucatini pasta and cook according to package instructions, about 6 minutes for al dente, 8 for normale. Reserve up to 1 cup of the pasta before draining and returning pasta to the pot.
- While the veggies and pasta cook, add the basil, walnuts, garlic, and parmesan to a food processor and pulse until a fine crumble forms. Turn the food processor on steady and slowly add in the olive oil, starting with 1/2 cup and adding more as needed from there until the pesto becomes like a thin paste, but isn't runny. Season thoroughly with salt and pepper.
- Add the walnut pesto to the pot with the pasta and toss gently to combine. Add reserved pasta water, 1 tablespoon at a time, until pesto has thinned and coated every noodle completely. Portion pasta noodles between six plates, then top with even amounts of roasted vegetables. Divide burrata between dishes, drizzle with a little olive oil, and sprinkle with salt and pepper and fresh basil leaves to finish. Serve immediately.
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